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In a dutch oven, add olive oil, yellow onion and jalapeño with a pinch of kosher salt.Stir and sauté over medium to medium-low heat until tender, about 10 to 12 minutes.
Then add in the minced garlic. Stir and cook for about 1 to 2 minutes.
Next, measure and add in chili powder, cumin, garlic powder and cayenne. Stir and cook 30 seconds.
Add in the crushed fire-roasted tomatoes. Pour the chicken broth/stock into the tomato can and gently swirl to loosen any stuck on bits on the inside and pour it all into the pot Then add in the Frank’s Red Hot Sauce.
To that, add in the cannellini beans along with the cooked chicken. Stir to combine, cover and simmer over low for 25 minutes.
Once the chili has simmered, uncover and stir in the cream cheese.
Taste and season with kosher salt and freshly ground black pepper. For me it was 1 teaspoon, but season to your preference.
Ladle chili into bowls and serve with desired toppings (listed in notes) and corn chips.